World Cuisines # 1: Mondongo stew with pork chops and chorizos, a recipe for special days

Hello dear lovers of good food,

With this recipe I participate in the initiative carried out by anri, whose details can be consulted from this link.

this is my first post in more than two years of active collaboration in #SEREY in this Community, and specifically in this type of content.

Actually, in my house the real chef is my wife, who has managed to join an experience of two decades working in the kitchens of a country that, like Italy, has made cooking an art. I only accompany or collaborate.

But in this case I decided to venture - considering the special date - in a Community somewhat unknown to me and in which I hope not to make too much bad figure, to present a special meal.

May 25 was celebrated in Argentina, the day of freedom, that is, the moment from which in the year 1810 slavery was abolished.

Just as the asado is traditional in this country throughout the year as a way of cooking meat on the coals (on the grill or barbecue) or in the oven, no less so is the traditional locro for May 25.

In this case the recipe that I am going to present has some variations, for example tripe instead of pork feet, for this reason, we have called it - in collaboration with my wife who has been the main responsible for carrying out the whole process of the recipe - Mondongo Stew that reminded us of the traditional Italian Busecca or Trippa alla Milanese, a culinary classic of that country that we have been able to taste so many times during our long stay in the Italian peninsula.

In Italy it was served in the past (and in some cases it is still served) on Christmas Eve or Christmas, very cold periods similar to our May. It was a dish of the so-called "poor", because it cost little, was found on all the tables of peasants or mountain dwellers and was made with all the elements that could be found on the farm, from meat to vegetables.

Having made the respective introductions and caveats, let's go to the recipe of Guiso de Mondongo.

1 1/2 kg of tripe.
1/2 kg of pork horitos.
4 red chorizo sausages.
300 grs tomato puree.
300 grs of broken corn.
300 grs of beans.
200 grams of chickpeas.
2 medium onions.
3 large garlic cloves.
1 red bell bell pepper.
1 green bell bell pepper.
1 carrot.
1 small pumpkin.
2 bay leaves.
Salt to taste.
Pepper to taste.
vegetable broth if necessary.

• The first thing we have to do is to cut and degrease the tripe and for this we boil it for a few minutes, when it is cold we cut it into small pieces.
• The same procedure we have to do with the pig's horns, remove the fat they have and cut them into strips.
• Then we cut the chorizos in pieces neither too big nor too small so that they do not fall apart when cooking.
• The chorizos have already incorporated different ingredients and salt, so you must be very attentive when you add some flavors as the stew is cooking.
• The first thing we have to do is to cut and degrease the tripe and for this we boil it for a few minutes, when it is cold we cut it into small pieces.
• The same procedure we have to do with the pig's horns, remove the fat they have and cut them into strips.
• Then we cut the chorizos in pieces neither too big nor too small so that they do not fall apart when cooking.
• The chorizos have already incorporated different ingredients and salt, so you must be very attentive when you add some flavors as the stew is cooking.
• Chop the onion and cut all the vegetables, the carrot preferably in rounds and the pumpkin in rather small square pieces.

• Sauté the chopped onion in oil inside the pot until it begins to brown and start adding the ingredients.
• Add the tripe cut in pieces, the chorizos and the tomato puree (or natural tomato, whatever you prefer), cover the pot and let it cook over moderate heat for 10-15 minutes.
• We add the pig's horitos (they generally need less time of cooking) and little by little we incorporate the rest of the ingredients, vegetables and legumes, we cover the pot and we cook for 30-45 minutes to moderate fire, stirring from time to time with a wooden spoon to avoid that the ingredients stick in the bottom of the pot.
• It is a good habit to place an iron disk between the stove and the pot to attenuate the direct heat of the fame on the stainless steel.
• Do not forget to add bay leaves, they give a special flavor to the food.
• I hope you enjoy this recipe not only reading it but also preparing it.
• Bon appetite!

Source.